Soy’s Role in Peanut Allergy
Ten years ago, in 1996, soy was genetically engineered with chemical toxins to make it a more profitable crop. That same year, there was a 50% increase in the soy allergy (source: York Nutritional Labs), making soy allergy one of the top ten allergies.
Within the first five years of the introduction of this genetically engineered soy and the new proteins, allergens and toxins that this soy now contains, there was a doubling of the peanut allergy (from 1997-2002).
According to previously undisclosed research and the Peanut Genome Initiative, it appears that in the genetic engineering of soy, a soy allergen was created that is 41% identical to a known peanut allergen, ara h 3. This new allergen, now found in soy, is recognized by 44% of peanut allergic individuals.
Recent studies out of the University of London conducted by Gideon Lack support this undisclosed research and highlight the role that conventional soy (and soy formula) play in the development of the peanut allergy.
As a result of these studies, the British Dietetic Association advises parents to avoid exposing infants under the age of one to soy. In France, parents are advised to avoid soy for children 0-3 years of age given the risk that it may present.
In the United States, 90% of soy now contains these new proteins, chemicals and allergens.
Leading pediatric allergists and researchers have been funded by the agrichemical corporation responsible for engineering these proteins, chemicals and toxins into soy.
Advice to American Moms
Consider the fact that mothers around the world are advised to avoid exposing children to genetically engineered soy given the health risks that it can present to developing infants and toddlers.